Best 2 Lemongrass Roast Chicken Recipes
Indulge in a culinary journey with our tantalizing Lemongrass Roast Chicken, where aromatic flavors and succulent textures unite to create a masterpiece. This exquisite dish, infused with the vibrant zest of lemongrass, garlic, and ginger, promises a symphony of flavors that will tantalize your taste buds. Moreover, explore a collection of complementary recipes, including aromatic Lemongrass Fried Rice, tantalizing Lemongrass Shrimp Skewers, and a refreshing Lemongrass Iced Tea. These delectable dishes, bursting with the unique fragrance of lemongrass, offer a delightful culinary experience, perfect for any occasion.
Let's cook with our recipes!
THAI LEMONGRASS ROAST CHICKEN
This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.
Provided by jenpalombi
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
- Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
- About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.
LEMONGRASS ROAST CHICKEN
Steps:
- PREPARE THE CHICKEN: In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it. Heat the oven to 350°F. Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minutes. Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minutes. The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor. MAKING THE DIPPING SAUCE: With a mortar and pestle, pound the garlic, chiles, chile paste, and ginger to a paste. Transfer the paste to a small bowl and add the fish sauce, lime juice, water, and sugar. Mix until well blended. Allow the sauce to sit for at least 10 minutes to let the flavors develop. FINISH THE DISH: About 10 minutes before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minutes out of the oven before carving. Serve with ginger-lime dipping sauce.
Tips:
- Choose the right chicken: For best results, use a whole chicken weighing between 3 and 4 pounds. This will ensure that the chicken cooks evenly and remains moist.
- Prepare the chicken: Rinse the chicken inside and out and pat it dry with paper towels. Remove any excess fat or skin, and truss the chicken if desired.
- Make the marinade: Combine the lemongrass, garlic, ginger, soy sauce, fish sauce, honey, and sesame oil in a bowl. Whisk until well combined.
- Marinate the chicken: Place the chicken in a large bowl and pour the marinade over it. Use your hands to massage the marinade into the chicken, ensuring that it is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
- Roast the chicken: Preheat the oven to 400°F (200°C). Place the chicken on a roasting rack in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Let the chicken rest: Remove the chicken from the oven and let it rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
Lemongrass roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The lemongrass marinade infuses the chicken with a bright and citrusy flavor, while the roasting process creates a crispy skin and tender meat. This dish is sure to be a hit with your family and friends.
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